Since I really enjoyed Organica Fish & Chips I decided to try their new restaurant that specializes in Italian pasta and pizza. The stores are beside one another so the map will be same one I used on Organica Fish & Chips. The post is pretty big and includes a gallery so you will have to click on ‘more’ to read the whole thing.
You can’t eat in an Italian restaurant without ordering some bread. We also had Tuscary Iced Tea and Frenze Lemonade for drinks that looked amazing. Their images are available at the bottom in the gallery. The wooden spoon comes handy here putting the balsamic vinegar on the bread.
I started off with the Caprese Salad. The type of cheese used was buffalo mozzarella, even though I’m not a big fan of cheese it wasn’t bad. The salad had pink salt, something I didn’t know existed. The small things that make a big difference in a meal do matter after all. I recommend this salad for tomato lovers.
Next starter is for the fish lovers. I have no idea how to pronounce this appetizer but it’s called Bambino Bianchetti Fritters. It contains a lot of salmon caviar fish hiding inside. It was pretty amusing seeing a fish’s face pop out staring at me when I had no clue it had full size fishes in it at the time.
Gnocchi’s are served in different mixes here. The SM quarto Gnocchi is served with napolenta, OPP pesto, mushroom ragu and gorgonzola cream. They all tasted pretty good. For those clueless on what a gnocchi is, they are made from semolina, ordinary wheat flour, flour and egg, flour, egg, and cheese, potato, bread crumbs.
There pizzas as noticed comes in a horizontal shape. This is the Quarto Formaggio which contains four layers of different types of cheese that are mozerlla, fontina, gorgonzola and parmesan cheese. I’m familiar with mozerlla cheese but not so much with the rest. The bread was authentic Italian with that soft crisp.
This looks delicious but I didn’t really get to taste it. The Calabarese comes with spicy sausage, mushroom, olives, achovies, capsicum and tomato. If your not a fish fan tell them to remove the anchovies because that will really change the taste of the pizza. My friend really liked the pizza so this one is recommended as well.
It’s interesting to see how they make the pizza. They have this really advanced oven that rotates the pizza while heating both from above and below. They do that so that the pizza maintains the right pressure from both sides of the pizza while being cooked. The oven is hand made by a small Italian family who obviously have a history with making pizza.
What’s interesting about the Ragu All Napolenta is that the beef is cooked for 12 hours to marry all the flavours. Those who have tried a raju in Italy before know what a traditional raju looks like. The beef isn’t really wet, it comes rather dry after 12 hours of getting cooked which does change the taste reasonably.
Last but not least comes the dessert, this is a very famous Italian dessert I wasn’t aware of. La Nave has the crispy looking biscuit that’s called almond tuille. You basically lighly break it in the middle using a spoon and you will get home-made fig ice-cream. The image at the top right shows what’s inside after it breaks.
The hot chocolate only looks hot trust me. It contains cold mousse chocolate which was my favourite part of the dessert. the tiny rock looking chocolates are olive oil sand. And the jelly looking chocolate is called fettuccine jelly. This dessert is obviously for the chocoholics, with a mix of different types of choco.There are no photos with those IDs or post 5070 does not have any attached images!
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